Culinary Guides

Sliced fennel and onion roasted until sweet and caramelized, then topped with crisped prosciutto and a shower of Parmesan. It works as a side, or with a green salad, a light main.

Ingredients

• 2 large fennel bulbs, trimmed and sliced
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• Salt and pepper to taste
• 8 slices prosciutto, torn into pieces
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for serving

Directions

1. Heat the oven to 400F (200C).
2. In a large bowl, toss the sliced fennel and onion with the olive oil, salt, and pepper until well coated.
3. Spread them in a single layer on a large baking sheet and roast 25 to 30 minutes, stirring once halfway, until tender and caramelized.
4. Scatter the torn prosciutto over the vegetables and roast 5 minutes more, until the prosciutto crisps.
5. Sprinkle with chopped parsley and a squeeze of lemon.
6. Transfer to a platter, top with grated Parmesan, and serve warm.

Leftovers keep in the fridge for up to 3 days. No parsley on hand? Basil or thyme work just as well.

Grower's tip: for big, sweet bulbs, grow a Florence type fennel and keep it well watered so it does not bolt in the summer heat. Mound a little soil around the base as the bulbs swell to keep them pale and tender.

The two vegetables here are easy and rewarding to grow. Plant a bed of bulbing fennel and a row of onions, with some parsley nearby to finish the dish.